Beef, port & pickled walnut pie

Name: Beef, port & pickled walnut pie
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 200 g pack smoked bacon lardons; 2 tbsp Vegetable oil; 1 red onion, finely chopped; 800 g braising steak; 60 g plain flour; 200 ml ruby port; 1 tbsp dried rosemary; 250 ml beef stock; 200 g carrots, peeled and cut into 3cm discs; 5 pickled walnuts, drained, each cut into 8

Ed Smith's main is a rich, warming centrepiece that will suit a festive gathering – not least because you can prepare it well in advance.

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Serves8 6-8
CourseMain meal
Prepare45 mins
Cook1 hr 45 mins
Total time2 hrs 30 mins
Pluscooling and chilling

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200g pack smoked bacon lardons
2 tbsp Vegetable oil
1 red onion, finely chopped
800g braising steak
60g plain flour
200ml ruby port
1 tbsp dried rosemary
250ml beef stock
200g carrots, peeled and cut into 3cm discs
5 pickled walnuts, drained, each cut into 8

For the pastry

200g self-raising flour, plus extra for dusting
100g suet
¼ tsp fine sea salt
1 British Blacktail Free Range Medium Egg, beaten (optional)

Using a wide, heavy bottomed frying pan or casserole dish, fry the lardons in 1/2 tbsp vegetable oil over a medium-high heat for 6-8 minutes, until they begin to colour and crisp. Add the onion, reduce the heat a touch and cook for 4 minutes more until starting to soften. Using a slotted spoon, transfer the lardons and onions to a bowl, leaving any fat in the pan.
Preheat the oven to 170ºC, gas mark 3. In a large mixing bowl, toss the beef in the flour until coated. Transfer half the beef to the frying pan, brown the meat for 3-4 minutes, season generously with sea salt and black pepper, and add a little more oil as needed. Transfer to the lardons bowl and repeat with the remainder.
Once the second batch of beef is coloured, but before the gubbins in the pan burns, push the meat to one side, add the port and allow to bubble and deglaze the pan for 1 minute, scraping up the bottom of the pan.
Return the rest of the meat to the pan, and add the rosemary, stock, carrots and walnuts. Bring to a simmer, then cook in the oven for 1 hour with a lid slightly ajar, or until the beef is just tender. Leave to cool, then transfer to an ovenproof pie dish in which the mix fits snugly (approx 2L). Cover and refrigerate until required (or up to 2 days ahead).
To make the pastry, combine the flour, suet and salt in a mixing bowl. Make a well and add 125ml chilled water. Using a fork, stir the mix together, then use your hand to compress into a ball. Cover and chill for 1 hour.
Dust the work surface with a little flour and use a rolling pin to roll the pastry into a lid slightly bigger than the pie dish. Lay over the top of the chilled pie dish, with the pastry overhanging the edges a little. Chill for at least 30 minutes to firm up.
Preheat the oven to 200ºC, gas mark 6. Brush the pastry lid with half the beaten egg, then cook for 30 minutes. Brush again with egg and bake for a final 15 minutes so the top is golden and crisp and the filling is piping hot. Leave to cool for 10 minutes, then serve.

Typical values per serving when made using specific products in recipe